Award winning ribs ?

smoker jayson · 06-12-2013, 10:35 AM

How is it done ? The 3-2-1 method ?

Please help we need some guidance

Ron_L · 06-12-2013, 10:48 AM

Everyone has their own method based on the type of ribs (St. Louis trimmed spares vs. Baby backs, mostly) and their cooker.

Here is a recent thread that has some good info...

http://www.bbq-brethren.com/forum/sh...d.php?t=163116

Also, there is a site-specific Google search near the bottom of every page. Search for ribs and you'll have a lot of good reading

Basted moral support guy · 06-12-2013, 11:27 AM

I'd like to know too. Ribs were our best category last year and are our weak link this year, with no changes

Barbecue is nerve-racking.

Sawdustguy · 06-12-2013, 01:06 PM

Unfortunately there is no shortcut here other than practice unless you go to a class given by one of the more successful teams.

Fatback Joe · 06-12-2013, 01:59 PM

As mentioned above, many ways to get there and they all take a lot of practice.

In my experience though, it is more about nailing the texture than worrying about the taste in trying to get the win.

Good luck.

Jason TQ · 06-12-2013, 02:50 PM

Quote:

Originally Posted by Fatback Joe

As mentioned above, many ways to get there and they all take a lot of practice.

In my experience though, it is more about nailing the texture than worrying about the taste in trying to get the win.

Good luck.

I definitely agree with this. In my short 3yr experience it seems that if the meat isn't tender it throws whatever good flavor you might have off. Our ribs were hitting well the first 5 events of this year and then 2 competitions in a row I screwed them up and they were not the right tenderness, but had the same flavor (rubs/sauces). Tenderness score were worse and so were taste. So I tweaked the cooking time, got them back to tender and had good ribs. Both tenderness and taste went up.

Other opinions may vary and other factors come into play, but for me if tenderness is off then my taste score will be lower.

ArnieTex · 06-12-2013, 08:58 PM

Yup people love "tender" ribs.

06-12-2013, 10:35 AM	#1
smoker jayson On the road to being a farker Join Date: 01-03-12 Location: york,pa	Award winning ribs ? How is it done ? The 3-2-1 method ? Please help we need some guidance __________________ Oinkin All Night Long BBQ

06-12-2013, 10:48 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Everyone has their own method based on the type of ribs (St. Louis trimmed spares vs. Baby backs, mostly) and their cooker. Here is a recent thread that has some good info... http://www.bbq-brethren.com/forum/sh...d.php?t=163116 Also, there is a site-specific Google search near the bottom of every page. Search for ribs and you'll have a lot of good reading __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-12-2013, 01:06 PM	#4
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	Unfortunately there is no shortcut here other than practice unless you go to a class given by one of the more successful teams. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

06-12-2013, 01:59 PM	#5
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	As mentioned above, many ways to get there and they all take a lot of practice. In my experience though, it is more about nailing the texture than worrying about the taste in trying to get the win. Good luck. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

06-12-2013, 11:27 AM	#3
Basted moral support guy On the road to being a farker Join Date: 07-09-12 Location: Joplin, MO	I'd like to know too. Ribs were our best category last year and are our weak link this year, with no changes Barbecue is nerve-racking.

06-12-2013, 08:58 PM	#7
ArnieTex Full Fledged Farker Join Date: 06-10-13 Location: heart of tx.	Yup people love "tender" ribs.